taco ‘bout awesome
styling by TAYLOR BENNETT / photography by KELLY MOORE CLARK
Keep things simple this summer with delicious triple tacos. First, sear corn tortillas and smear with guacamole. Layer seasoned ground beef, fajita chicken and grilled shrimp. Top with diced red onion, white onion, tomatos, cilantro and avocados.
To make corn relish drain one can whole kernel corn. In saucepan combine 1/3 c. chopped onion, 1/3 c. chopped celery, 3 tsp chopped green pepper, 3 tsp chopped pimentos and one garlic clove. Stir in 1/3 c. sugar, 1 tsp celery seed. 1 tsp mustard seed, 1/4 tsp pepper flakes, 1/8 tsp ground ginger and 3/4 c. vinegar. Bring to a boil. In a small bowl, mix 1 tbsp flour, 1 tsp mustard and 1/4 tsp turmeric. Stir in reserved corn liquid until smooth. Add to vegetable mixture; stir in remaining vinegar. Cook, uncovered, 2-3 minutes or until slightly thickened. Add corn; boil 1-2 minutes or until thickened.